You'll need

Method

01

For labne, spoon yoghurt into a muslin-lined sieve placed over a bowl to drain and refrigerate until thick and creamy (overnight).

02

Slice watermelon into chunks (discard rind) and transfer to serving plates, add a dollop of labne, and scatter with mint and sumac. Stir pomegranate molasses and rosewater in a bowl to combine, drizzle over watermelon and serve.